Enjoyed reading about your 2 week experiences Robin. Many years ago I was on the KI Summer Camp Staff with David Kirshner and we had a great time. I too appreciate simple dishes with a few ingredients.
Thanks too Gary MacroChef!
Editor’s note: Robyn Swanson (pictured above), prep cook and sous chef for our Monday night dinners in Palo Alto, recently traded two weeks in sunny California for the snowy Berkshire mountains of western Massachusetts. What drew her there was an immersion course in macrobiotics at the Kushi Institute. This is her report:
I have been interested in macrobiotics ever since I became a vegetarian, back in 1995. I never cooked a lot of truly macrobiotic meals, since I enjoy simple things like taste and flavor, but I was still interested. I had always wanted to attend a program at the Kushi Institute (K I) in Massachusetts, but living in California all of my adult life, I just never found the time. I finally decided that it was an easy enough thing to cross off my bucket list (unlike, say, climbing Mount Kilimanjaro), and so off I went. The K I…
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